- Cubes of peeled kohlrabi
- Thinly sliced white onion
- Unsalted butter
- Finely shredded kohlrabi leaves
- Heavy cream
- Salt and pepper
- Grated nutmeg
- Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak.
To store fresh kohlrabi, cut off leaves, wrap them in a damp paper towel, and place in a plastic bag. Leaves can be refrigerated for three to four days; the bulb for several weeks.